Summer Fruit Sorbet
Yield: Makes about 1 quart
Feel free to use whatever fruit is in season. Some fruits will require a little boost from extra lemon or sugar and some will have plenty of personality on their own. Have fun!
In a medium saucepan, make a simple syrup by dissolving sugar in lemon juice over medium-low heat. Remove saucepan from heat. Cool syrup well.
In a food processor or blender, purée fruit and lemon mixture until smooth. Tip: If you want to expedite the sorbet freezing process, place the blueberries and cherries in the freezer ahead of time (about 1 hour) until they are frosty. Taste and adjust the seasoning with extra lemon juice if it is too sweet or sugar if it is too tart. You want a good balance of tart and sweet because the sorbet will lighten in flavor as it is aerated.
Add the wine or liqueur if you are using it.
At this point you have options. You may freeze the mixture in an ice cream/sorbet mixer or follow these directions: Put the fruit mixture in a glass or steel casserole dish and place in the freezer. When sorbet begins to get slushy, (about 45 minutes to 1 hour) place it in a food processor and whip to break up the big ice crystals. Freeze it a second time until it is almost firm then place it in the food processor one last time. Purée until very smooth. Transfer back to the pan and freeze fully. Keep covered until ready to serve.
Another fun option is to pour the fruit mixture into popsicle molds and freeze.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on July 12, 2009